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Ingredients
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Pasta
Corn Mixture
Lemon Vinaigrette
Topping
Method
Pasta Preparation
- 1
Make the Spätzle Dough
In a large mixing bowl, combine the all-purpose flour, eggs, milk, mustard, and salt. Mix until the batter is smooth and slightly thick, similar to pancake batter. Let the dough rest for about 10 minutes.
- 2
Cook the Spätzle
Bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, press the dough into the boiling water. Cook for about 2-3 minutes or until the Spätzle float to the surface. Remove with a slotted spoon and set aside.
Corn Mixture Preparation
- 3
Sauté the Corn
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the fresh corn kernels, salt, and black pepper. Sauté for about 5-7 minutes until the corn is tender and slightly caramelized. Remove from heat and set aside.
Lemon Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small bowl, whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and black pepper to taste. Adjust seasoning as needed.
Assembly
- 5
Combine and Serve
In a large serving bowl, mix the cooked Spätzle with the sautéed corn mixture. Drizzle with the lemon vinaigrette and toss to combine. Top with crème fraîche and sprinkle fresh herbs on top. Serve immediately.